Served warm or cold, this is a flavorful side dish with chewy barley and tender crisp carrots.

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.

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  • Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.

Cook's Note:

Additional salt may be needed if low sodium broth is used.

Nutrition Facts

174 calories; protein 3.8g; carbohydrates 29.3g; fat 5.2g; cholesterol 0.2mg; sodium 213.3mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2015
I didn't use the chicken stock just water. Mint was a great addition to this hearty pilaf! This is a very tasty dish! Read More
(2)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/11/2015
I didn't use the chicken stock just water. Mint was a great addition to this hearty pilaf! This is a very tasty dish! Read More
(2)
Rating: 5 stars
01/31/2016
Made this without the mint or celery (I didn't have either on hand) and I eliminated the salt as well. It was absolutely wonderful and I will definitely make it again. Such a nice change from the usual rice//potatoes/noodle side dish trifecta. Read More
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